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Preparation method of high-whiteness potato raw whole wheat flour

A potato and potato chip technology, applied in the field of food processing, can solve the problems of blackening of potato powder and affecting application, etc., and achieve the effect of solving blackening, saving energy, and high whiteness

Pending Publication Date: 2017-05-17
云南省农业科学院经济作物研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Raw flour means potatoes are directly sliced ​​and dried for powdering, which is very easy to cause the processed potato flour to turn black due to enzymatic browning during the drying process, which greatly affects its application in the food industry

Method used

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  • Preparation method of high-whiteness potato raw whole wheat flour
  • Preparation method of high-whiteness potato raw whole wheat flour

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) Slicing, after the potatoes are cleaned and peeled, cut into potato slices with a thickness of 1.5mm to 2.5mm;

[0024] (2) color protection, the potato slices are quickly placed in a citric acid solution with a mass fraction of 0.2% and soaked for 5 minutes;

[0025] (3) Coat with starch, take out the soaked potato slices and place them in dry starch, and wrap a layer of dry starch on the surface of the potato slices; the dry starch is commercially available dry starch placed in an oven and baked at 105°C for 10 minutes The resulting dry starch. The dry starch obtained by putting commercially available dry starch in an oven at 105°C for 10 minutes is drier and can absorb the moisture of potato chips more quickly, which can better promote the rapid drying of the cut and make the potato chips almost free from enzymatic browning. Opportunity, whitening effect is better.

[0026] (4) drying, placing the potato slices coated with a layer of dry starch in an oven, and ...

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PUM

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Abstract

The invention discloses a preparation method of high-whiteness potato raw whole wheat flour. The method comprises the following steps of cleaning and peeling a potato, cutting the potato into slices with a thickness of about 2 mm, carrying out acid treatment on the slices, then wrapping the slices with a layer of dry starch, finally putting the slices at 50 DEG C for drying, and smashing the slices to obtain the potato raw whole wheat flour. The whiteness of the potato raw whole wheat flour prepared based on the preparation method is up to 78 percent or above; the preparation method is easy to operate and short in drying time; the problem of blackening of potato raw flour is well solved; and the flour preparation time is shortened, and the energy is saved.

Description

technical field [0001] The invention belongs to the technical field of food processing. In particular, it relates to the processing of raw potato powder. Background technique [0002] With the start of potato staple food in 2015, potato flour, as the primary product of potato staple food development, has attracted increasing attention. At present, the whole potato flour is divided into raw flour and cooked flour. Raw flour has the characteristics of small cell fragmentation, high starch content, and good gelatinization properties, which are not available in cooked flour. Raw flour, that is, potatoes are directly sliced, dried and powdered, which is very easy to make the processed potato flour black due to enzymatic browning during the drying process, which greatly affects its application in the food industry. Contents of the invention [0003] In order to solve the technical problem of blackening of raw potato powder, the invention provides a method for preparing raw pot...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/15A23L5/41
CPCA23V2002/00A23V2200/048A23V2250/5118
Inventor 王颖隋启君潘哲超李先平杨琼芬白建明徐宁生梁淑敏普红梅刘凌云
Owner 云南省农业科学院经济作物研究所